[COHO] Unsanitary carboy

[Gary Wirt]

Mike,

I have two pressure cookers: A large one which will hold 7 quart jars, and a
smaller one which holds four or five quart jars as I recall.

Being a newbie brewer, please explain what you would do with yeast in a
pressure cooker.  The high heat of pressure cooking is designed to kill all
living organisms (including yeast) in canned foods.

Gary

-----Original Message-----
From: coho-bounces at lists.bendtel.net [mailto:coho-bounces at lists.bendtel.net]
On Behalf Of Mike T
Sent: Monday, April 30, 2007 10:53 AM
To: coho at lists.bendtel.net
Subject: Re: [COHO] Unsanitary carboy

If any of you have the equipment to can mason jars, please let me know. This

problem is starting to sound like a lack of viable yeast issue rather than a

sanitation issue. Tim's beer should be active whether it was contaminated or

not. We've all made great beers without making starters, but it's a gamble. 
I'd be happy to brew a big batch of 1.035 wort and split it with anyone that

has canning equipment (pressure cooker). We could do it during one of the 
group brews. It could be all american 2-row, no specialty grains or hops. 
Brett has mentioned that he keeps a jar of wort from each batch that he 
makes. That works too. The point being that it's a piece of cake to make a 
starter if you already have some wort made up, but it's a pain in the @ss to

brew a starter each time you brew. A little extra effort goes a long way. 
Just think of the hours that you spend making beer. It's not worth it to 
lose one drop ;)
Cheers!
-Mike


>From: Tim Howe <thowe at bendtel.net>
>Reply-To: Central Oregon Homebrewers <coho at lists.bendtel.net>
>To: coho at lists.bendtel.net
>Subject: [COHO] Unsanitary carboy
>Date: Sun, 29 Apr 2007 11:13:12 -0700
>
>Well, I can't believe I did it, but I forgot to sanitize my carboy.  This 
>is a good indication that I should maybe drink a bit less while brewing...
>
>Anyway, what are the odds I will have trouble with this?  The wort was 
>fully boiled, chilled quickly, oxygenated, then pitched.  All this happened

>last night and this morning I don't see much activity yet, but I often end 
>up waiting 24 hours for a White Labs vial to get going.  The carboy was 
>cleaned well and rinsed clear after my last batch and was about as clean as

>it could be without sanitization.  Am I gonna be OK?
>
>--TimH
>_______________________________________________
>COHO www.cohomebrewers.org
>COHO at lists.bendtel.net
>http://lists.bendtel.net/mailman/listinfo/coho

_________________________________________________________________
The average US Credit Score is 675. The cost to see yours: $0 by Experian. 
http://www.freecreditreport.com/pm/default.aspx?sc=660600&bcd=EMAILFOOTERAVE
RAGE

_______________________________________________
COHO www.cohomebrewers.org
COHO at lists.bendtel.net
http://lists.bendtel.net/mailman/listinfo/coho